Abstract
The purpose of this study is to investigate how people assess the influence of cooking on the thermal and odor environment outside the kitchen. Subjects (N=480) were asked to answer questions including the items related to the subjective assessment of thermal and odor comfort. The types of kitchens used by respondents are : 206 open types (55%), 92 semi-open types (25%), 71 close types (25%), and 5 island types (1%). The largest in number was the open type kitchen that spread the influence of cooking to the rest of the house more than any other types. As to the thermal environment, the satisfaction rating of the semi-open kitchen was high both in summer and winter. The satisfaction rating of kitchens having larger space tended to be higher, and the thermal environment of the open type was highly evaluated both in summer and winter. The items related to odor factors were extracted, and a structural analysis using the Quantification Method III was conducted to examine the odor environment.
